Che Thai Vietnamese Fruit and Coconut Dessert
Mango, lychee and pineapple with pandan jelly and tapioca pearls in sweet coconut milk over ice.
- Time1 hr
- LevelEasy
- Costabout £1.30 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the jelly first. Whisk the agar into 250 ml cold water with 30 g sugar and the pandan extract. Bring to the boil, simmer for 2 minutes, then pour into a dish and leave to set for 30 minutes.
2 min - 2
Bring 1 litre of water to the boil. Add the tapioca pearls and simmer for 12 minutes, stirring now and then, until mostly see through. Turn off the heat, cover and leave for 5 minutes.
12 min - 3
Drain the pearls and rinse under cold water.
- 4
Warm the coconut milk with 40 g sugar and the salt until dissolved. Let it cool, then chill.
- 5
Cut the set jelly into small cubes.
- 6
Divide the mango, lychees, pineapple, tapioca pearls and jelly between four glasses. Pour over the coconut milk and pile on the crushed ice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
